Coconut Carrot Cake

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup light brown sugar, loosely packed
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 cup coconut oil, melted and cooled
• 4 large eggs
• 3 cups grated carrots (about 5 large carrots)
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup coconut oil, room temperature (not melted)
• 3 cups powdered sugar
• 2 Tbsp. coconut milk
• 1/2 tsp. coconut extract
• 3/4 cup unsweetened, shredded coconut, toasted and cooled